OENOZYM BLANC AROM is a pectolytic enzyme preparation characterized by a strong β-glucosidase activity, derived from selected strains of Aspergillus niger.
OenoZym Blanc Arom is intended for the treatment of musts used in the production of white wines, particularly aromatic varieties. Its use is recommended for aroma extraction and cold maceration of musts intended for white wine production, enhancing the release of aromatic precursors and increasing aromatic expression at the end of fermentation.
Its enzymatic activity is optimal at the natural pH of grape must, typically between 3.0 and 4.0, making it an effective enzymatic formulation even when added to musts at low temperatures.
RECOMMENDED DOSAGE
The product is intended for the treatment of white and rosé musts and wines.
For white wine production:
Add 1–2 g/hL before static clarification (preferably at pressing), maintaining the must at a temperature of 5–10°C for 8–12 hours.
For rosé wine production:
Use 2–3 g/hL, maintaining the must at 5–10°C for 12–14 hours.
Particular attention should be paid to the sanitary condition of the grapes. Prefermentative maceration should be avoided when processing grapes in poor sanitary condition, as this may lead to undesirable effects.
PACKAGING
OenoZym Blanc Arom is available in 0.1 kg and 0.5 kg packages.
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OenoZym Blanc Arom – Technical Data Sheet